Name: Poached Salmon with Horseradish Sour Cream
Yield: Serves 8
Cuisine: Norway
Ingredients: 2 to 4 whole cloves; One 16-ounce container sour cream; 2 bay leaves; 20 black peppercorns; ¼ cup white vinegar; 2 to 3 tablespoons fresh lemon juice; ½ cup salt; 2 teaspoons grated horseradish; One 7-pound salmon, cleaned and scaled; 2 teaspoons dried thyme; 1 recipe Cucumber Salad; Boiled new potatoes for serving; 1 tablespoon coriander seeds

Preparation info

Serves
8

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS THE CENTERPIECE OF THE TRADITIONAL MIDSUMMER NIGHT’S FEAST. THE FISH IS FLAVORED WITH BAY LEAVES, BLACK PEPPERCORNS, AND CORIANDER AND SERVED COLD. WHEN IT IS ALLOWED TO COOL IN THE COOKING WATER, THE FISH DEVELOPS A DEEP, ALMOST SHELLFISHLIKE FLAVOR.

Ingredients

One 16-ounce container sour cream
2 teaspoons grated horseradish
2 to 3

Europe
Norway
Fish course
Pescatarian
Nordic
Summer
Scandinavia

Method

To prepare the horseradish sour cream, combine the sour cream and horseradish in a bowl. Add lemon juice to taste. Cover and refrigerate.

To prepare the fish, bring 1½ gallons water to a boil in a pot large enough to hold the fish. Add the salt, vinegar, peppercorns, bay leaves, coriander, cl

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Ingredients

Method

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